Pastry

packets in every flaky piecrust that everyone loves ..... people look for in a good piecrust . So just keep working ..... really big into baking and pastry and things like that ..... little bit more into the piecrust . And from here, you

useful tools you can use if you're really big into baking and pastry and things like that. And it's available any store that sells cookware. In a pinch, you can also use a metal spatula. But I'm gonna take this bench scraper and have the dough and press it into a disk. Again, you don't wanna manipulate it too much. And once you press it into a disk, this will also help the butter incorporate itself a little bit more into the pie crust . And from here, you can just kind of scrape the pie crust off the counter. Wrap it up in wax paper. And you'll actually want to wrap up both disks in wax paper so flatten the other guy as well, kind of form it into a round or an oval that will only help you out when you're rolling out the pie crust . And so, you just need to chill both disks of dough for at least 15 minutes. And I've actually already made 2

and ready, I'm gonna show you how to use a pastrybag . I have a 16-inch long canvas pastrybag , which has a waxy coating on the inside ..... it makes it for you to change tips from the pastrybag . Now, brand new pastrybag has a pretty narrow

are trimmed and ready, I'm gonna show you how to use a pastrybag . I have a 16-inch long canvas pastrybag , which has a waxy coating on the inside. I like this best for decorating because they are easy to handle. You can kind of keep a good grip while you're working with frosting. This is something called the coupler. This is an extra large and then there is a smaller medium size one. What's great about this is it makes it for you to change tips from the pastrybag . Now, brand new pastrybag has a pretty narrow end. I have the star tip here, which you can insert this right in the bag, but it's

oozing out of the tip of the bag. Okay, I have my pastrybag already. So, now, what I'm gonna do I have some great Vanilla Swiss Merengue Buttercream, which is nice and fluffy, which is perfect for this technique that we're gonna do. I'm gonna pull the top of the pastrybag down and this serves 2 purposes. One is that it serves as a handle for when I'm filling the bag with icing.

inch to an inch above the cake. Now, I'm gonna keep the pastrybag in my hand just like this so doesn't empty out and spoon some frosting in the middle. And this is the kind

I'm going to use a fabricate pastrybag which has a waxy coating on the inside ..... of the coupler, put it into the pastrybag and squeeze to get it way down at ..... with frosting. I could fill the pastrybag about halfway full with the frosting

bowl of vanilla Swiss meringue buttercream. I'm going to use a fabricate pastry bag which has a waxy coating on the inside and something called the coupler which helps keep the pastry tip in place. I am using a medium-sized star tip. This is a closed star tip. There's also an open star tip that shaped a little differently, but they're very similar and they can be use mostly interchangeably. I'm going to take the inside part of the coupler, put it into the pastry bag and squeeze to get it way down at the bottom of the bag. I'm going to insert the bag into the tip

cookies. I have a plastic disposable pastrybag . You can use washable plastic bags ..... nice tall heavy glass and another pastrybag with the wider tip put on the end ..... or it'll jam up the tip of the pastrybag and that'll be bad. Everyone will

Now I've already started outlining these cookies. I have a plastic disposable pastrybag . You can use washable plastic bags or the waxy coated canvas bags. These I really like 'cause you can just throw them

kind of messy. I have a nice tall heavy glass and another pastrybag with the wider tip put on the end of the bag. I'm gonna fold the top of the bag over because this

skin to start forming or it'll jam up the tip of the pastrybag and that'll be bad. Everyone will cry especially you. So now, I have my glass that's nice and sturdy and I'm gonna

chips. This is really easy using store bought pita breads. Just flip them open, then cut each half into 6 wedges. Using a pastry brush, brush each with a light coating of olive oil. Then remove them over into a rim baking sheet. Now get to work on your

What are you guys making today? -I'm working on pies for summer for our Eat and Run column. I'm working here on a puffed pastry gilet with fresh peaches and raspberries. And earlier today, I made a blueberry pie and a cherry crumb pie. We also are making